Food Grown With Love

A truly urban farm located steps away from the Seatac Airport. ​We are a mini-micro urban farm utilizing all natural practices, pesticides and fertilization methods.All of our work (prepping, planting, harvesting et al.) is done by hand or with hand tools on our small urban farm. Our 1/4 acre plot includes a 14' by 30' greenhouse with multiple growing tiers, a 1000 gallon, water efficient, ecologically sustainable aquaponics system (with the addition of tilapia, prawns, perch and possibly trout underway in the future), a 20' x 20' cold frame greenhouse, 16' x 36' cold frame greenhouse, 16 - 30" x 25' grow beds, and a 560 SF house for our headquarters.Fundamentally, Urban Sanctuary Farm is founded upon and operated within the principles of socially and ecologically just, sustainable and open source practices. We view the mission of our Farm as not only a responsible producer of local, sustainable vegetables but also with a view of community involvement and education.

Owner Operator

Chris Tran

I love striving to be as harmonious as I can with our earth, nature and the animals we live with. My previous occupation was an Assistant Superintendent for a construction company after completing my B.A. in Construction Management. I've been doing various forms of construction for most my life, and was a Union Ironworker (Local 86) from 2005 to 2009. In 2015 I started an all natural holistic body products line called Soapy Business. This allowed me to dive into my life long passion of all natural healing, and an utilitarian lifestyle into providing products that cleanse people, but also help them heal in various ways. With USF I've taken my love of building and hard work - then combined it with my love of healthy living to bring people produce they can trust.

Aquaponics

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Our 4 tanks containing 1000 gallons total currently have goldfish in them, but before the end of 2017 we will have tilapia and prawns in them! We're pretty excited about this!!! Don't forget you can check on our progress through our Instagram.

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The Beginning - 2016

Chris decided to start USF in October 2016 when she tilled up 1500 sf of lawn to plant 37 lbs of local organic garlic seeds.

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From grass to raised bed

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30 cubic yards of local organic soil and compost were added to give the garlic the best start for the winter to harvest time